(LIKE A SPANISH OPERETTA - A BIT OF EVERYTHING)

3 tbsp. olive oil
3 tbsp. butter
1 c. onion, finely chopped
1/2 c. green or red pepper, finely chopped
2 or 3 cloves garlic, finely chopped
1 bay leaf
1/4 tsp. saffron
2 tbsp. lemon juice
1 lb. tomatoes, peeled, seeded and chopped
1/2 c. dry white wine
2 c. water
1/2 lb. mussels, scrubbed and debearded
12 cherry stone clams
1 lb. rock lobster tails with shell, each cut in three pieces
1 lb. halibut filet, cut in chunks
3 tbsp. parsley, chopped
Salt and fresh ground pepper, to taste
1/4 c. warmed brandy (optional)
Italian or French bread, sliced 1/2" thick, browned in mix of butter and olive oil
Parsley garnish

Heat the 3 tablespoons oil and butter in Dutch oven or large sauce pan. Over medium heat, saute onion, pepper and garlic just until transparent, not brown. Add bay leaf, saffron, lemon juice, tomatoes, wine and water; bring to a boil.

Add seafoods, cover and simmer gently until mussels and clams have opened and lobster and halibut are cooked, about 5 to 7 minutes. Add parsley and season with salt and pepper.

Ignite the warmed brandy and pour over the Zarzuela (Do this step carefully, and stand away from flame).

Ladle over the browned bread slices in bowls. Sprinkle with parsley.

Serves 6.